THE 

PRODUCTION 



OF 



CLEAN MILK AND CREAM 



FOR 



INDUSTRIAL PURPOSES 



ILLUSTRATED 




BY 

J. POSTMA 
MILK INSPECTOR 

LOLETA. HUMBOLDT COUNTY 
CALIFORNIA 



PUBLISHED BY THE AUTHOR 



<» •»••• *< 




Class S£Su£L 
Book._ZE_a 



toBem , .~/^L£d) 



COPYRIGHT DEPOSIT. 



THE 

PRODUCTION 



OF 



CLEAN MILK AND CREAM 



FOR 



INDUSTRIAL PURPOSES 



ILLUSTRATED 



t/Jrr:^ 




BY 

J. POSTMA 

MILK INSPECTOR 

LOLETA. HUMBOLDT COUNTY 

CALIFORNIA 

PUBLISHED BY THE AUTHOR 



•? 



COPYRIGHT 1920 
BY J. POSTMA 



MAY 27 1920 

©GU571108 

/ 




o 

1 1 
> ?- 



Preface 

This booklet has been written for dairymen and milk- 
ers who produce milk and cream, destined for delivery to 
a creamery. 

Its object is to contribute to the incessant efforts for 
the improvement of milk as a raw material for the manu- 
facture of dairy-products. 

It is kept free, as far as possible, of learned expres- 
sions and figures, in order to make it a practical guide for 
those dairymen and milkers, who have not had the privi- 
lege of attending instruction-courses in dairying- 

The problems of the eradication of Tuberculosis in 
milk cows, and other diseases in cattle have not been dealt 
with in this treatise, as being of a veterinary nature and 
outside its scope. 

The hope is felt that it may help to impress on a 
great numbers of dairymen and milkers the urgency of 
greater efforts for the production of clean milk ; the raw 
material for a class of food-products, that has such an 
important part in the feeding of the people. 

Loleta, Calif., 

May, 1920- 

J. POSTMA. 



Introduction. 



Those who have been intimately connected with the 
dairy and creamery business during the last thirty years, 
and witnessed the glorious period of progress in the sci- 
ence of dairying, will often wonder why, in the face of 
all that progress, the sanitary production of industrial 
milk has improved so little. 

To be sure, there are in every district where dairying 
is practised, a certain number of dairy-farmers who pro- 
duce a milk of good sanitary value, and in districts where 
dairying has been practised through generations, this 
number is larger than in the newer ones. But even in the 
best dairy-districts the majority of the farmers produce 
milk that is periodically or regularly unclean, which 
causes serious loss and difficulties for the creamerymen. 

What are the reasons for this condition of affairs? 

Is it lack of information, or has the information not 
reached the greater number of dairymen? Or are there 
other obstacles in the way of general adoption of im- 
proved methods ? 

In the next chapters of this booklet this question will 
be subjected to a short discussion and the ways for im- 
provement, as the author sees them, laid out. 



TABLE OF CONTENTS 

Page 

Preface 5 

Introduction 7 

Chapter 1 11—13 

Bacteria H 

Chapter II 1 4—24 

Discussion 14 

Influence of Creameries on the cleanliness of Milk 15 

Technical and Hygienical Instruction 17 

Scarcity of Labor 18 

Insufficient Capital 19 

The Basis for Payment of Milk is Unjust 20 

Competition Between Creameries 22 

Negligence of Milk-Producers 22 

Sediment Card 24 

Chapter III 25—44 

How to Produce Clean Milk 25 

Feeding of the Cows 25 

Ventilation of Stables 26 

Cleaning of the Stables 26 

Considerations When Constructing Stables 27 

Typical Humboldt County Cow Barn 28 

Barnyard 39 

Whitewashing of Stables 29 

Keep Flies Outside the Stables 30 

The Cleaning of the Cows and Udders 30 

Preparing for Milking .'. 31 

Milking with Wet or Dry Hands 31 

Milking Machines ::1 

Milkpails 33 

Milking 33 

Milk of Kicking Cows 34 

Colostrum Milk :5: > 

Strippings !) 

The Straining or Filtering of Milk :> ><i 

Milkstrainers 36 

The Cooling of the Milk ->~ 

Postma's Sanitary Milkstrainer 3*5 



TABLE OF CONTENTS 

(Continued) 

Page 

Tank- Cooling 39 

Spiral Conical Milkcooler 40 

Flat Tubular Milkcooler and Receiving- Tank 41 

Cooling by Air 42 

The Transportation of Milk 42 

Return Products 43 

The Cleaning of Milkcans 43 

The Storage of Empty Milkcans 44 

Chapter IV 45—48 

The Production of Cream 45 

Cream Separators 45 

Separating of Milk 45 

Tank-Cooling of Cream 46 

The Ideal Sanitary Cream Cooler 47 

Cleaning the Separator and the Milking Tools 48 

Chapter V t 49—52 

Undesirable Fermentations 49 

Sour Milk 49 

Bitter Milk 49 

Fishy or Oily Milk 50 

Gassy Fermentation 50 

Slimy or Ropy .• 50 

Garget or Inflammation of the Udder 51 

Other Milk Defects 51 

Salty Milk 52 

Chapter VI 53—55 

Fermentation Tests 53 

Summary and Conclusions 54 



Id 



The Production of Clean Milk and 
Cream for Industrial Purposes 



CHAPTER I. 



Bacteria 



Where Bacteria are the cause of nearly all the pro- 
cesses of fermentation and deterioration in milk, and 
therefore intimately connected with the question of clean 
milk production, a short description of their nature seems 
advisable for a good understanding of the contents of 
this booklet. 

Bacteria are the smallest of living plants we know. 
Each Bacteria is made of only one cell. The cell is com- 
posed of a cell-wall with transparent contents, termed 
protoplasm, of which the exact composition is not yet 
known. 

Bacteria are very small. They can be observed and 
studied only with the aid of a powerful microscope. 
Some bacteria are so small that 25,000 could be placed 
side by side and form a chain of less than one inch in 
length. 

They are present everywhere ; in the soil, in the air 
of rooms, stables and outside, in water, on all food stuffs, 
on the milktools, adhering to the hairs of all animals, but 
particularly in all decaying and rotting organic matter 
like dung, sour milk, and fermenting foodrests. 

Under favorable conditions for their growth, billions 
may be found in one cubic centimeter, (a cubic centimeter 
is about 1-16 part of a cubic inch.) 

They grow extremely rapidly. One single bacterium 
may grow to several millions in 24 hours. 

The reproduction takes place by division of cells, 
ll 



each cell forming two bacteria, which in turn divide 
again, forming four, etc. 

Some species of bacteria, which reproduce under or- 
dinary circumstances by cell-division, are capable of form- 
ing spores, if their life is imperiled by unfavorable con- 
ditions. These spores form in the mothercell and the 
very resistant to outside influences like heat and cold. 
When coming under favorable conditions again the spores 
begin to grow and the reproduction goes on in the usual 
way by cell-division. 

Bacteria of the spore-forming species are a great 
danger to the quality of milk-products. The spores can 
be killed only by heating to temperatures by which the 
nature of the milk or the products is altered and thus 
lowered. 

Some species are useful in the manufacturing-pro- 
cesses of various articles of human food, i. e. butter, 
cheese, etc., or by promoting the growth of useful plants 
like clovers, vetches, peas and beans, while others may 
cause troubles by producing compounds that are undesir-' 
able (racidity in butter, bitter taste in milk,) or plant dis- 
eases. 

All the dangerous contagious diseases in man and 
animals are caused by bacteria. 

The undesirable kinds are most often found in filth 
and manure, on dusty and rotting feedstuff s, bedding ma- 
terial, etc. ; hence the great danger connected with feed- 
ing, manuring of stables, and bedding during milking 
time. By these actions the bacteria, adhering to dust- 
particles are stirred up in the air and fall in the shape 
<>f an invisible rain in the milk-pail. 

The rapidity of bacterial growth depends upon the 
character of the medium in which they live and upon the 
temperature thereof. The more water a medium contains 
the more rapid is, in general, their growth. 

Each species of bacteria is limited in its reproduction 
to certain temperatures, above and below which it ceases ; 



the maximum and minimum temperatures. It has further 
a temperature at which it reaches its greatest develop- 
ment, the optimum temperature. That at which bacteria 
are destroyed is termed the death temperature. 

Some will grow at temperatures approaching the 
freezing point of water, others at a heat of 150 degrees 
Fahrenheit ; the greater number however find their maxi- 
mum growth at a heat of 90 to 100 degrees Fahrenheit, 
the heat of the animal body and of freshly drawn milk. 

The growth of most of the bacteria ceases or is very 
slow at temperatures lower than 50 degrees Fahrenheit. 

Milk is one of the very best media for the growth of 
a great variety of bacteria, especially if the temperature 
is near body-heat, thus immediately after milking. 

The aim of the creameryman is to receive the milk 
at the creameries as fresh as possible, with the lowest pos- 
sible number of bacteria in it. He may then, by judicious 
means, lead the fermentation processes in the direction 
best fitted for the quality of the products he intends to 
make. 

It is up to the dairymen to see that the milk is 
handled on the farm in such a manner as is most favor- 
able to the requirements of the creamerymen. 




13 



CHAPTER II. 



Discussion 

The production of clean milk and the delivery of 
this milk at the creamery in a clean condition, is a prob- 
lem which a considerable number of milk producers have 
not yet solved. 

From the very moment the first creamery began t< i 
operate, the most difficult problem of the creamerymen 
has been how to obtain the milk from the dairymen in 
such a state of cleanliness, that products of high quality 
can be made from it, and that it may conscientiously be 
used for the manufacture of such articles that are used 
for food for adults as well as for infants and invalids. 
like sterilized, evaporated and condensed milk. 

For this purpose, as stated in the previous chapter, 
the milk should only contain a small number of bacteria, 
when delivered at the creamery ; it should be almost in 
its natural condition, as it was drawn from the cow. 

It should contain no sediment resulting from unhy- 
gienic handling. The milk must be clean. 

Clean milk. For a good understanding - of this work 
the term clean milk will be used for milk answering to 
the above description. It must not be confused with 
Certified and other milk produced under rigid sanitary 
conditions and destined for immediate consumption in 
its raw state, and commanding a higher price than milk 
used for creamery purposes. 

Unclean Milk. This. term will be used for milk that 
has been produced under unhygienic conditions and con- 
tains impurities like flies, cowdung, hairs, dandruff, etc., 
carrying a great number of bacteria of unknown species. 

In every creamery a part of the milk accepted must 






practised. Milk may have fermented considerably be- 

14 



fore this can be detected by the grader with the means 
he has at his disposal. 

Altho the creameryman may correct, by scientific 
methods, to a certain degree, the quality of the products 
made of unclean milk, it must be well understood that 
high class products can only be made of a milk without 
visible or hidden defects. 

Consequences for the Creameryman. If unclean 
milk is received in a creamery in perceptible quantities, 
the troubles of the operator are very great indeed. He 
has to bear the risks, probable losses and all the troubles 
resulting from the manufacture and sale of articles which 
are not perfectly sound. 

He may, under circumstances, have to discontinue the 
making of products, giving the best profits. The conse- 
quences may be enormous and fatal for the prosperity 
of the enterprise. 

Consequences for the Dairyman. It is self-speaking 
that the results of the delivery of unclean milk make 
themselves felt by a lower payment for the same. 

Enterprises, working on a co-operative basis feel 
almost immediately the decrease in revenue, caused by 
the sale of inferior products. Those operated by private 
concerns may be compelled by competition to maintain 
competitive milk-prices for a certain time, only in the 
long run a dairyman may not expect to receive a higher 
price for his milk than is warranted by its contents in 
solids and its state of cleanliness at the time of delivery 
to the creamery. 

The losses, resulting from the delivery of defective 
raw material must necessarily fall back on the producer 
thereof. 



Influence of Creameries on the Cleanliness of Milk 

At the time, now almost gone by, when the dairy- 
men made butter and cheese on the farm, there was a 
continuous endeavor to maintain the greatest possible 

15 



cleanliness in and about everything that was connected 
with the production of milk and its products. 

The feeding of the cows, bedding, grooming, and 
milking were performed with the greatest care. The 
handling of the milk was done promptly and was con- 
sidered the most important work on the farm. Experi- 
ence had told that the slightest trespassing in these mat- 
ters was promptly followed by a lower price for the 
products. 

During the last decades creameries have to a great 
extent relieved the individual dairyman from the manu- 
facturing part of his profession. A more uniform quality 
of the products, greater quantities of the same quality, 
the possibility of using new and labor-saving machines, 
and many other reasons have resulted in the transfering 
of the greater part of the dairying from the farm to the 

creamer}'. 

This period has been remarkable for the industry 
in many respects. Along with its technical-scientific de- 
velopment could be seen a great progress in dairy- 
hygienics and in the teaching of the same by courses of 
Agricultural Colleges, Short-Courses, Lecturing of Gov- 
ernment Officers and last but not least by the Agricul- 
tural press. 

However, this educational work has not resulted in 
such a general improvement in the clean handling of the 
milk as might be expected. Several drawbacks connected 
with the new system came to light and acted as so many 
brakes on progress. 

The result of sending unclean milk was rot dis- 
tinctly noticed by the individual producer, because the 
milk of all was mixed and worked together, and further, 
the producer of clean milk did not as a rule receive a 
higher price for his milk, as a compensation for his 
greater care and work, than those who were less particu- 
lar in this respect. This could not fail to give the im- 

1G 



pression that the milk was all right as long as it was not 
rejected by the creamery man for perceptible detects- 

Impressions of this sort lead easily to laxity and 
indifference, which stand directly in the way of progress. 
They can be combatted only by an efficient system of 
education in the principles of dairying, a strict enforce- 
ment of the dairy laws and above all by a more nearly 
correct payment of the milk. 



Technical and Hygienical Instruction 

A considerable number of dairymen have not had 
sufficient technical and hygienical instruction to under- 
stand the importance of the production of clean milk by 
all producers without except ion. The important work 
done by Agricultural Colleges, Government Officers, 
Farm Advisers, County Agents, Dairy Inspectors, etc., 
is inadequate to fill the need. It reaches only a small 
number of the more intellectual dairymen and is not 
understood and therefore not valued by those who need 
it most. 

In this country the business of dairying is often 
taken up by persons who have no theoretical or prac- 
tical experience and knowledge of the industry. They 
are often a discredit to their new profession. This in- 
flux of newcomers annihilates, to a great extent, the 
results of the efforts made by the above named institu- 
tions and officials. 

As only few of the farmers' sons and daughters 
are for various reasons able to attend an Agricultural 
College and obtain the indispensable knowledge of the 
industry, it seems practical to make the teaching of the 
elementary principles of agriculture and dairying more 
general and compulsory in the country schools and to 
devote a reasonable time thereto 

Considering that in this country almost e very hoc ly 
1? directly or indirectly interested in the farming and 

IT 



dairy business it seems a sound policy to enable every 
scholar to get the indispensable knowledge therefore at 
the home school. 



Scarcity of Labor 

The outbreak of the European war and its conse- 
quences have brought severe hardships on the dairymen. 
A number of skilled workers answered the call of the 
country, here or abroad, and enlisted in the army or 
navy or were drafted for the same. Besides that the 
mobilization in almost every country in Europe, and the 
dang-er in navigation completely stopped the arrival of 
immigrants. At the end of the war many foreigners re- 
turned to their native countries to take part in the resto- 
ration work ; for the same reason those who intended 
to emigrate to the United States stayed at home. 

Now the milking of cows is not a favorite work for 
the American laborer. It is too binding for him and he 
leaves it with pleasure to the aliens, on whom for this 
reason rested the greater share of the milking and care 
of dairy cattle. 

Where they are not now disposable there exists a 
shortage of help in this industry. The considerable 
raise in salaries, caused by this shortage, has not reme- 
died the evil and the result is that on many a dairy farm 
the work is not accomplished in an efficient manner, 
which results inevitably in the production of unclean 
milk. 

Dairymen who are continually short of help may 
find some relief by applying the following systems : 
Unless the herd has been carefully bred up to high pro- 
duction, there will be found on every farm a number 
of cows, usually larger than is expected, whose milk- 
yield and butterfat production is not high enough to pay 
for feed, care and labor. With the aid of Cow-testing 

18 



associations these cows should be weeded out and dis- 
posed of, by preference as butchers' cows. 

By doing' so, the dairyman will save much labor and 
be able to attend to his work in a thorough manner, at 
the same time having- a larger income than before. 

All hand labor should be, as far as practicable, me- 
chanical labor. The use of milking-machines should be 
considered in all dairies where more than 20 cows are 
milked. 

The breeding of the cows may be so regulated that 
all or a part of the cows will freshen in the fall. The 
greatest amount of work connected with milking is then 
performed in winter and more time will be available in 
summer for the care of feed-crops. The general ex- 
perience is also that cows calving in fall give higher re- 
turns than those which drop their calves in spring. 



Insufficient Capital 

Clean dairying demands clean conditions, in and 
around the stables, in the milk-house, in the feed-h<>i isl- 
and in the farm-yards. The floors of stables and milk- 
house should be made of hard material, that will not 
absorb urine or milk (concrete is preferable.) In those 
districts which are visited by long rainy spells the outside 
yard should also be hardened so that it may be washed 
and provide a clean way to the stable. The cows must 
not be forced to wade kneedeep through mud and manure 
just before milking. 

A part of the yard should have a roof, enabling the 
cows to find a dry and comfortable place to lie down. A 
sanitary milk-house with pressure water system and a 
milk-cooling plant should be made. 

It costs money to make such arrangements as are 
necessary for the production of clean milk. 

Many a dairyman begins his enterprise with too little 
money and invests too much of it in cows and too little 

19 



in improvements. He is for this reason unable to com- 
ply with the demands of the creameryman. 



The Basis for Payment of Milk is Unjust 

As long as the same price is paid for unclean milk 
as clean milk, no general improvements as mentioned 
above, may be expected, as the money invested in these 
improvements is not giving visible returns. As long as 
the money-end is not connected with the sanitary con- 
dition of the milk, only a small number of progressive 
dairymen will have enough idealism and sence for effi- 
ciency to go to the expense of making these improve- 
ments. 

The existing Dairy laws in many of the United 
States give the authorities sufficient power to force the 
dairymen to produce milk in a sanitary way. The dif- 
ficulty is that it is not possible to control the work, done 
on all the dairy-farms, permanently. Consequently the 
enforcement of the dairy laws is impractical and gener- 
ally speaking, such laws are only put in operation in such 
districts from which milk is sent to the large cities, for 
direct consumption. 

It seems more logical to introduce a better system 
for the payment of the milk and to make the price there- 
of dependent on the state of cleanliness in which it is 
delivered to the creamery. 

The milk should be paid for not alone on the basis 
of its contents of fat and solids, but also in relation to 
the condition in which these fats and solids are at the 
moment of its delivery. 

It is undisputable that clean milk has a greater 
value than unclean milk. 

Of clean milk high class products can be made, 
easily salable, at the highest market price or even higher. 
High class articles increase the demand and enable the 
creameryman to build up his business and to pay the top 
price for the milk. 

20 



Of unclean milk, however, only more or less inferior 
products can be made, selling with difficulty and causing 
undesirable trade-risks and losses which make it impos- 
sible to build up a business and pay a high price for the 
milk. 

As the milk of all the patrons is usually mixed to- 
gether after arriving at the creamery, the quality of the 
products will be in accordance with the sanitary condi- 
tion of the mixed milk. Likewise the price of the milk 
will depend thereon. The producers of clean milk have 
thus to bear a part of the abatement of the revenues 
caused by the inefficiency of the producers of the 
unclean stuff. This is neither just nor reasonable, 
and a divergement from the rules accepted for the sale 
of other farm-produce like grain, seeds, etc. 

For the application of a sound scheme for the pay- 
ment of milk on a basis of cleanliness, a score-card 
should be made of the milk of each patron. Points 
should be given for taste, flavour, acidity, absence of 
sediment, fermentation, etc. With the aid of the totals 
the milk could be classed in five qualities. For milk of 
the 3rd quality the regular price should be paid, while 
that for the 4th and 5th quality should be progressively 
reduced and for the 2nd and 1st increased accordingly. 

The classification of the milk would have to be done 
by persons of high moral standing and under bond for 
impartiality and the system of payment made compul- 
sory for all enterprises that manufacture milk-products 
from other milk than produced by their own cattle. 

Under such a system of payment a great improve- 
ment in the sanitary condition of industrial milk may be 
expected. The owners of dairy-farms would be com- 
pelled to bring their farm-buildings up to such a stand- 
ard of perfection as would enable them to make first 
<,uality milk or, in case they lease their property, to ac- 
cept a rent lower in proportion to the inferiority of the 
conditions thereon. 

21 



The production of 4th and 5th quality milk would 
not be a paying proposition and such milk would soon 
be only produced by exception, and the intelligent and 
up to date dairyman would receive a just payment for 
the greater trouble and care connected with the produc- 
tion of the better product. 



Competition Between Creameries 

The existence of more than one creamery in the 
same district is often to the advantage of the milk- 
producers. It is often a security for a fair milk-price. 

On the sanitary handling of the milk, however, it 
has sometimes a negative influence. Milk-producers 
whose milk has been rejected for sanitary reasons by 
one creamery, often are allowed to ship to the competi- 
tor who is anxious to have their patronage. 

Creamerymen in such locations have to do either of 
two things : lose a patron or overlook milk defects which 
should not be tolerated. 

Instead of improving conditions, cases of this na- 
ture cannot fail to lower the same. Here also a uniform 
system of payment as above mentioned would be the 
natural remedy. 



Negligence of Milk- Producers 

There are amongst the dairymen as in every large 
body of individuals a certain number who are totally 
indifferent to sanitary progress, of which they seem not 
to be able to grasp the importance. 

They disregard the most serious complaints about 
the defects of their milk and cannot be brought to reason. 
It is no rare event that milk from a pail in which a cow 
has set a foot during milking, has been mixed with the 
other milk of the daily production and delivered to the 
creamery. 

22 



It requires all the unrelaxed attention of the 
creameryman to prevent such milk being rushed through 
during the busy season, with the inevitable results. 

If for some reason milk from unreliable sources 
must be accepted in the creamery at all, it should be 
worked separate until the producer has been brought to 
reason, if necessary with the help of the Sanitary Au- 
thorities, and improvement is obtained. 




j ; 





Utt^ >* 












r^i^m, h 








-v-:,.J| g 






0) U) I &e*i 


>4^3m 5 








SfSsfal >« 


. 






:::•:?. .f OS 

> 










^ 
J 








§ 




z «| 


3 


a: 




uj V 






s ^ 


D 




C/2 N ■ 


D GOOD 


O 




y 


O 






' 


&*V o 






«-« | 


^ 






; 


>• 






• 


a: 






o 1 ■ 


w 






Z \^j 


> 







24 



CHAPTER III. 



How To Produce Clean Milk 

The first and constant care for the production of 
clean milk is preventing it from becoming contaminated 
with Bacteria. As explained in the preceding pages, 
every particle of dust, manure, every hair, bit of dan- 
druff or foul air may contain, or have adhering- to it, 
bacteria in great numbers and of undesirable species 
which, once in the milk, will rapidly develop if the tem- 
perature is right for their growth. 



Feeding of the Cows 

The feed given to the cows should be wholesome 
and well balanced. If it is in a state of fermentation 
or rotting, is very sour, contains large quantities of 
water, like young grass, clover, mangel-wurtzel, beets 
and carrots, when much soil is adhering to it, when it is 
very cold or frozen, cows often get scours and soil their 
switches, udders, and hindquarters and also the stables. 

The same thing happens if the nutritive ratio of 
the feed is too narrow : the cows are getting too much 
protein in the food in proportion to fat and other carbo- 
hydrates. 

The dirt so formed is likely to come in the milk 
either at the next milking-time or later, after it has 
dried and is stirred up in different ways, sowing in the 
milk large numbers of bacteria- 

Although one of the principal requirements for the 
health of the cows and for an abundant milk-yield is that 
the bowels be kept open and active, excesses should be 
avoided and met with great care in the cleaning of cows 
and stables. This should be done after each milking 
and thoroughly. ( See also Page 30. ) 

Dusty and strong smelling feed should not be fed 
immediately before or during the milking process. 



Ventilation of Stables 

Every stable^ -should be equipped with a system of 
ventilation that is capable of renewing in a short time 
the air. in the stable, taking in pure fresh air and eject- 
ing the foul, dust-saturated air, without causing a 
draught. 

In the milder climates, where the cows are going 
in the pasture all the year round, the stables are as a 
rule so lightly constructed that there is ample ventilation. 

In the colder ones the stables are made more sub- 
stantial. No draught is coming thru the walls and the 
doors are kept closed to keep the temperature of the 
stable air up. Great care must be taken that sufficient 
circulation of fresh air is provided for, and it will prove 
an advantage to a dairyman, when constructing a barn, 
to consult a farm adviser or County agent or other ag- 
ricultural authority, about the most advisable system of 
ventilation under the local conditions. Such advice is 
free of expense and based upon careful studies, made 
by competent men, on this important subject. 

The stable air may contain, as above stated, large 
numbers of undesirable bacteria, resulting from manure, 
bay, straw, bedding material, etc., which by air 
currents, feeding and bedding, etc., come in motion, and 
may fall in the milkpail. 

Consequently, no work should be done in the stables 
immediately before or during the milking process, by 
which dust of any kind is stirred up. 



Cleaning of the Stables 

The cleaning of stables and cows should do done be- 
tween the milkings, taking care that sufficient time is 
It ft for ventilation, before the next milking commences. 

In summer when the cows go in the pasture and are 
only stabled to be milked, no bedding is necessary. After 
the milking is finished and the cows have left the stables, 
the manure is removed and if possible, the walls and 

26 



floors should be washed with the aid of a strong jet of 
water. 

The floors and stalls should be made water-tight, 
and have sufficient slope to allow the water and liquid 
manure to flow into a tank outside the building. From 
there it may be run or pumped into a liquid manure 
spreader and be sprayed over the fields. In this way the 
cleaning of the stables can be performed in a very short 
time and in an efficient manner. 

If for climatic reasons the cows must be kept inside 
for a long time, as is the case in the northern States and 
Canada, the cleaning of the stables is more complicated- 

In such locations, the manure-gutters should be 
wider and deeper so that the cows may lie down without 
touching the manure. The manure should be removed at 
least once every day, twice is much better. 

After the gutter has been emptied and cleaned the 
bedding nearest to the gutter should be taken from the 
stalls and spread in the same, thereby preventing splash- 
ing when the droppings fall. 

The rest of the bedding is now brought backward and 
supplementary bedding brought under the front part of 
the cows. From time to time all the bedding should be 
removed, the floors of the stalls cleaned of dirt by scrub- 
bing and scraping, and entirely fresh bedding put on. 



Considerations When Constructing Stables 

When constructing new stables, iron and concrete 
should be preferably used. Stables made of this mate- 
rial are not only more durable, but assure easy cleaning. 
However, a good sanitary stable may be built of wood 
(see illustration on page 27), although the cleaning is 
not as easy as one of concrete and requires therefore 
more time and labor. 

The number of corners should be limited as far as 
possible. Corners are a nuisance in stables as they are 

27 




s 2 

83 

8^ 
33 

i » 
E£ 



28 



gathering- places for dirt and cobwebs and breeding 
places for rlies. 

The walls should be free of cracks and be smooth. 
Smooth surfaces are easily cleaned and whitewashed. 

Plenty of light should be admitted; 5 square feet 
lor every cow is the least window surface that is allow- 
able. Screens for doors and windows should not be 
omitted, and sun-shutters may prove useful in many lo- 
calities. 



Barnyard 

The barnyard should have a hardened surface with 
considerable slope, in order that it may be cleaned of 
manure and that the rainwater may drain off. A part 
should be covered to give protection against rain and 
other storms and to provide for a comfortable, shady 
and dry place to rest. 

Very often barnyards are in a very dirty and un- 
hygienic condition, which is inconsistent with the pro- 
duction of clean milk. The cows may be seen wading 
kneedeep thru a layer of mud and manure or even lying 
in the same, covering themselves with filth. No clean 
milk can be produced unless such cows are thoroughly 
cleaned and washed. 



Whitewashing of Stables 

The stables should be whitewashed at least two times 
every year. It should be done with great thoroughness 
and care. The whitewash should contain some sticking 
material like glue, or have skim or buttermilk mixed in 
(1-2 skim-milk and 1-2 water.) That will prevent the 
lime from falling off in scales. 

Some disinfectant should be added, in order to de- 
stroy all larvae, nits, etc., which may adhere to the walls 
and ceilings or may be hidden in cracks. 

29 



Keep Flies Outside the Stables 

Flies should be kept out of the stables ; not only are 
they carriers of millions of the most dangerous bacteria, 
which may come in the milk with them, but they also 
induce the cows to whip their sides with their switches, 
to kick and to move during milking. All this results 
in less milk and in the falling in the milk of hairs and 
other dirt. 

Cleanliness is the best preventive against flies. Where 
fermenting feedrests and other decaying matter is lying 
they are bound to come. For this reason all manure 
should be removed a distance from the stable. As flies 
are easily blown in the direction of the wind the manure 
pile is preferably made on the side of the stable to 
which the wind most often blows during the summer. 
Where practicable the manure should be removed to the 
field every day. 

No hogs or poultry should be allowed to come into 
or near the stables. 



The Cleaning of the Cows and Udders 

When the cows are kept inside, they should be regu- 
larly brushed and cleaned, the loose hairs and dandruff 
removed and the skin kept clean from lice, nits, skin dis- 
eases, etc. This cleaning has to be done between the 
milkings, never during or just before milking. 

If the flanks, udders and switches are soiled they 
should be washed and dried before milking. With the 
help of a soft brush and a fine spray of water this is not 
as great a work as it appears. 

The cleaning of flanks and udder may be greatly 
facilitated by clipping the hair growing on these parts 
and on the tail. The latter should be clipped at the sides 
and to its base ; only a switch should be left at its end. 
The switch must be kept free from lice and cockleburs 
and be washed from time to time. 

30 



Cockleburs may be removed and the cowlice killed 
by washing with the following dip : 

Dissolve one pound of white soap in 2 gallons of hot 
water. After the soap is entirely dissolved whip into the 
sud one pint of coal-oil and the half of a pint of Creolin. 
This can easily be done with a bunch of twigs. The 
2 gallons may now be diluted with luke-warm water to 
10 gallons. Use when lukewarm. 



Preparing For Milking 

The milkers should wear clean overalls, which have 
to be renewed often enough to prevent them from be- 
coming soiled. He should have handy a pail of clean 
water in which a little of an odorless disinfectant has 
been dissolved, and a towel. With the water and towel 
he moistens the flanks and udder of the cow before he 
starts milking and cleans his hands. 

The moistening of flank and udder has for object 
to fix loose hairs, dandruff and other dust to the skin so 
that it will not fall in the milkpail. 



Milking With Wet or Dry Hands 

If a milker has the habit of milking with wet hands, 
he should have the above mentioned moist towel hang- 
ing on his belt for the purpose of wetting his 
hands from time to time, taking care to wash the 
towel before it becomes soiled. He should never milk 
in his hands or dip his fingers in the milk. Nor should 
he make the hands so wet that moisture will drop into 
the milkpail. 

Altho he may, With these precautions, eliminate 
many of the objections of wet hand milking, milking 
with dry hands must be considered preferable, being 
more hygienical. 



■;&' 



Milking Machines 



The use of a milking- machine does not make the 

31 



above precautions superfluous. If the teats are not 
cleaned before milking, the teatcups of the machine will 
not fit tightly around the teats. Some air and dirt will 
enter into the pail through the space thus formed. This 
interferes with the efficiency of the milking-machine, at 
the same time soiling the milk. 

Furthermore, during the stripping following the 
machine milking, the milker works under exactly the 
same conditions as an ordinary hand milker, hence should 
take the same precautions for clean work. The parts of 
the milking-machine, coming in direct contact with 
the milk, should be carefully kept clean according to the 
prescriptions, which the manufacturers send with every 
machine and the rubber parts and cups kept in an an- 
tiseptic solution when not in use. This to prevent 
the growth of bacteria and moulds in the microscopical 
cracks which form usually in the inside lining of the 
rubber parts. 

For the same reason the tubes should be totally 
filled with the solution and no air-spaces left. 

It will be found convenient to have a trough made 
with a sloping bottom. The trough should be so long 
that the rubber tubes may be laid in it without bending 
the same. When putting the tubes in the trough filled 
with disinfectant start at the deepest end and lower 
slowly. All the air is in this manner driven out of the 
tubing. 

A milking machine may be a great help for labor 
saving and cleanliness when it is skillfully handled ; in 
the hands of careless and neglectful milkers it is a most 
dangerous tool. Improperly cleaned machines cause a 
defect in the milk lately known as milking machine fla- 
vour which is very objectionable. Dairymen should 
therefore see that the smallest details of the cleaning are 
done with thoroughness. 

32 



Milkpails 

Several types of sanitary milkpails have been con- 
structed and recommended. A good rnilkpail should be 
made of well tinned metal, have smooth surfaces and 
corners so that it is very easy to clean . Its top should 
be partly covered (See illustration below. ) 

Even in the cleanest stables the air carries bacteria 
which are stirred up by air-currents and fall to the floor 
in a sort of invisible rain. During- milking- they fall also 
in the milkpail If the top thereof is partly covered, the 
danger of bacteria falling into the pail is eliminated in 
proportion to the extent of the cover over the pail-open- 
ing At the same time hair, dandruff and other impuri- 
ties and eventual drops of perspiration of the milker's 
face are kept out. 




SANITARY MILKPAIL 
[Courtesy of Creamery Package Mfg\ Co.] 



Milking 

The two first streams of each teat should be milked 
away. This milk contains usually only 0, 5 to 1, 5% of 
butterfat, but may contain large numbers of bacteria 
which have entered through the milk-duct of the teat into 
the udder. At the same time the milker makes sure by 
judging this milk and by feeling the udder, that all the 
quarters are sound. If any inflammation is detected, one 
or more of the quarters feel hard and hot, the milk of 
such quarters should not be milked into the pail, nor 

33 



milk which contains small lumps of a cnrd-like matter, 
that indicate the existence of garget or other diseases of 
the udder. 

After milking cows that have garget or other dis- 
eases of the udder and teats the milker should wash his 
hands as some of these diseases may be transferred from 
one cow to the other by milking. For this reason it 
seems a wise precaution to clean the hands regularly 
when moving from cow to cow, and to milk the visibly 
affected cows after all the others have been milked. The 
wet towel mentioned above, will prove very handy for 
this purpose if kept clean and disinfected properly. 

The milking is preferably done with the whole hand, 
or if the teats are small, by using one, two or more fin- 
gers, closing well around the teats. 

Stripping between the thumbs and the first fingers 
can not be recommended as it may cause injury to the 
muscles of the teats and weaken the same to such a de- 
gree that the cow cannot hold its milk up and loses a 
part of it between the milkings. 

The milking should be performed with strong regu- 
lar streams and not be interrupted. When the milking 
process is often interrupted the cows may acquire the 
habit of holding the milk up and will dry up too soon. 
For this reason the stripping usually following the ma- 
chine-milking, should be performed immediately after 
the latter has been done, so that the whole proceeding has 
the character of one uninterrupted process. 



Milk of Kicking Cows 

It may happen that during milking one of the cows 
kicks and that her foot gets into the pail. It is self- 
speaking that the milk which is in the pail at that mo- 
ment, is not fit for delivery to the creamery. The pail 
should be emptied and cleansed before being used again. 

Milkers to whom such an accident happens should 

34 



not been subjected to unjust reproaches which will tempt 
them to conceal further cases, by putting such dirty milk 
into the milkcans. 

The use of a sanitary milkpail, with partly covered 
top, decreases the danger considerably. (See Page 33 ) 



Colostrum Milk 

The milk of newly calved cows contains a high per- 
centage of albumen and also colostrum-cells. Albumen 
coagulates when, subjected to temperatures applied often 
in the manufacture of dairy products. 

Colostrum milk is the natural feed for the calves- 
It should never be sent to the creamery. 

The fitness of new milk as a raw material for milk 
products may be tried by boiling a small quantity. If it 
does not clabber when heated to the boiling point it may 
be shipped. In case of doubt ship the milk in a separate 
can, bearing a label on which the nature of the milk is 
mentioned. 

Milk is usually free from colostrum within five days 
after calving, sometimes however, not before the 10th 
day. 

In the State of California it is unlawful to ship milk 
from cows within 5 days after calvine. 



Strippings 

Milk from cows nearer than 6 weeks to freshening 
sometimes becomes abnormal. The cows should be dried 
and given a good rest. To induce the cows to dry they 
are usually milked once a day for a few clays, then every 
other day and finally not at all. 

The milk produced during this period is termed 
''strippings." It should not be sent to the creamery but 
after close examination, and under no circumstances if 
the cows are not milked every day. Milk from cows that 
are milked once every two days and less often, has an 

35 



abnormal composition which makes it unfit for creamery 
purposes. 

As soon as the milk from cows, far in pregnancy, 
gets a salty taste the shipment must be discontinued. 



The Straining or Filtering of Milk 

The straining- of the milk has for object the elimi- 
nation of undissolved impurities, which have fallen into 
the milk during milking. To be effective it must be 
done at once after each cow is milked; before the bacteria 
that adhere to the impurities, have a chance to disperse 
in the milk and reproduce. 

Altho a good strainer has a remarkable corrective 
influence on the quality of milk, it must not be forgotten 
that the very best strainer cannot remedy the evil effects 
of uncleanliness before and during milking. 



Milkstrainers 

Several types of strainers have been made for the 
purpose of cleaning the milk of impurities or sediment. 
They have usually a cone shape and are constructed to 
lit the opening of milkcans ; they serve also as funnels 
and facilitate the pouring of the milk into the cans. 
Some strainers are provided with finely perforated gauze, 
others with filtercloth, and still others with absorbent 
cotton placed between discs of fine mesh gauze or two 
layers of muslin or cheesecloth. 

The cottonstrainers are the most effective. They 
have, however, the disadvantage of easily clogging of 
the filter material and of working too slow. Their filter- 
surface is too small. When clogged the filter-material 
must be renewed- 

Moreover, strainers placed on the milkcans, make it 
difficult to control the filling of the same. Consequently 
a quantity of milk is frequently lost by over-filling of 
the milkcan, and also by transferring a partly filled 
strainer from one can to another. 

36 



A good sanitary strainer is illustrated on page 37. 
It has been made according to the author's design with 
the object to overcome the disadvantages above-named. 
Jt is not placed on the cans and the size therefore not 
limited; it may be made to suit the requirements of any 
.size farm. 

The strainer may be placed on any stool, box or 
rable higher than the milkcans. By its tilting-spout ar- 
rangement, the transfer from one can to the other is 
avoided. The milker can easily control the degr< 
rilling of the cans and thus prevent all losses of milk. 

Altho intended as a cotton-strainer, all kinds of 
filter-material can be used in it. It is conveniently taken 
apart and cleaned. 

On farms where a cream-separator is used the 
strainer may be used as a receiving' tank for the same or 
for a milk-cooler. 

[f cotton cloth is used for filter-material this must 
be cleaned after each milking' and sterilized by boiling 
in water. 



The Cooling of the Milk 

As stated before the milk-bacteria find an ideal 
medium for their development in freshly drawn milk, 
having' almost the bod_\- temperature of the cows. 

For this reason the milk should be cooled directly 
after the milking of each cow and to a temperature, 
low enough, to prevent bacterial growth as nearly as 
possible. Every minute lost gives these micro-organisms 
a start that cannot be undone by later cooling'. If the 
milking of all the cows is finished before the cooling' is 
done, often two or three hours after the milking of the 
first cow, the growth of bacteria in the milk of trie cows 
first milked, may have advanced so much that it has an 
influence on the quality of the products made from it. 

From the above follows that milk-coolers should be 




A. 



- 




Postma's Sanitary Milkstrainer. 

(Patent Applied for.) 

A. Read}' for use. B. Inner parts lifted. 1. Tilting Spout. 

2. Absorbent Cotton. 3. Outside Vat. 4. Filterbed Plate 

5. Strainer for pressing cotton on the Filterplate. 



38 



used on every dairy farm, and that the milk should al- 
ways be cooled. ( If possible to 50 degrees Fahrenheit-) 

The most effective milk-coolers for farms are the 
flat tubular — and the spiral-conical, illustrated on next 
pages. 

The water enters these coolers at the bottom and 
leaves them at the top. The milk flows from a tank 
above the cooler, into a very thin layer over the outside 
of the cooling-surface and in its downward course, is 
constantly coming in contact with a colder surface- In 
a few seconds it may thus be cooled to a low temperature, 
2 or 3 degrees higher than that of the cooling water. 

It is important that the water used for cooling be 
taken direct from the well. 

A satisfactory arrangement can be made by con- 
necting the discharge -pipe of the water pump by a side- 
line and rubber hose pipe to the inlet of the milk-cooler. 
The pump should be kept working during cooling. The 
quantity of water needed for effective cooling may be 
regulated with the help of a faucet and is forced thru 
the cooler while the surplus water will follow the usual 
course and is forced in the higher standing reservoir. 

If the water is pumped into the reservoir previous 
to cooling, it may warm up considerably in hot summer 
v. eather and the result will not be as good as when tak- 
ing the water direct from the well. 

A reliable dairy thermometer should be regularly 
used to ascertain that the milk is cooled sufficiently. 

The milk-cooler should be placed in the milk-house, 
a sanitary building, separated from the stables by an 
open space, and with clean surroundings. The floor is 
by preference made of concrete, sloping to the sewer- 
opening which is covered with an air-trap. 



Tank-Cooling 
If no milk-cooler is available, the milkcans should 




Spiral Conical Milkcooler 
With Tilting- Spout. Receiving Vat and Stand. 
Courtesy of Creamery Package Mfg. Co. 



4!) 




Flat Tubular Milkcooler and Receiving Tank 
Courtesy of Creamery Package Mfg. Co. 



4 1 



be placed, immediately after filling, in a tank containing 
cold water. The tank should have an overflow at such 
height that the water cannot reach higher than to the 
neck of the milkcans. 

It should also have an outlet with stop at the bot- 
tom so that it may easily be emptied and cleaned. 

The water in the tank should be often renewed and 
the milk stirred with a tinned metal stirrer by moving 
the latter up and down. 

Cooling - in tanks is not as effective as with a milk- 
cooler. It takes hours before the milk is cooled to a 
temperature near to that of the water. At the same time 
the amount of labor and loss of time connected with this 
system is considerable. 

After cooling- the milk should be stored in a fresh, 
cool place till it is delivered to the creamery. 



Cooling By Air 

Cooling by air is a system of very inferior value. 
It is, however, generally used, greatly to the prejudice 
of the quality of dairy products. 

In places where the milk is delivered to the cream- 
ery but once a day, the evening milk is put in a cool 
place or outdoors and the air is supposed to do the cool- 
ing. 

It is self-speaking that the result depends upon the 
temperature of the outside air and that every fluctuation 
of the same is noticeable in the quality of the milk. No 
regularity can be obtained with such a system and the 
milk so treated is unreliable as a raw material for 
cerameries. 



The Transportation of Milk 

After the milk has been cooled it should be sent to 
the creamery without delay. In case of delivery once 
per day. the warm morning milk must not be mixed with 



42 



the evening milk until after cooling. There is always 
some bacterial growth even if the evening milk was well 
cooled. By mixing- the warm morning milk with the 
evening milk and thus raising the temperature several 
e'egrees, a vigorous fermentation may be started, spoiling 
the milk before it arrives at the creamery. 

If the evening milk is shipped in separate cans, care 
should be taken to mix the cream, in the top layer of the 
can, with the other contents of the same by stirring 
thoroughly before transportation. If this is neglected 
the cream may churn out during transport or, in case 
some accident happens, is likely to be lost. In both 
cases the milk will show a lower butterfat-test. 

The transport is preferably done w T ith a spring- 
wagon or truck. The bottom of the vehicle must be kept 
in a clean condition by frequent washing with an abund- 
ance of water. Dirty bottoms of milk wagons are an. 
important source of contamination of the milk. The dirt 
often adheres to the bottoms of the cans and drops in 
the weighing' tank when the milk is dumped therein. 

For the same reason the milk-stands at the road- 
sides should be kept clean. 

In extreme weather, the cans may be protected by 
ering with a cloth or felt hoods. 

Return Products 

Skimmilk, buttermilk, whey, etc., returned to the 
farm for feeding purposes, should never be put in cans 
that are used for fresh milk transport- Special cans 
must be used for that purpose, as it is nearly impossible 
to clean such cans on the farm so well that fresh milk 
can safely be put in without endangering the quality. 
Milkcans must never be used for anything: else but milk. 



The Cleaning of Milkcans 

If the cleaning of the milkcans is done by the 
creamery, the dairyman should convince himself that the 

43 



cans are properly cleaned. If they are not, he should 
immediately fix the attention of the creamery man on the 
fact and insist upon correction. 

Improperly cleaned milkcans may be a cause of 
rapid deterioration of the milk and thus cause serious 
losses to the dairyman, by the rejection of his milk. 
Therefore, it is to his interest to see that the cans are 
well cleaned and not soiled during- the transport back 
to the farm. 



The Storage of Empty Milkcans 

The empty cans may conveniently be placed on a 
shelf in or about the milkhouse. The shelf should be 
raised two feet or more above the ground or floor and the 
cans placed on it with the bottoms up. The lids may be 
laid on the bottoms of the cans. By this arrangement no 
dust can fall into the cans or on the side of the lid that 
comes in contact with the milk. 

Empty cans must never be stored with the lids on. 
In milkcans which are kept closed when empty, a very 
disagreeable flavor soon develops, especially if the in- 
side of the can is not perfectly dry. This flavor is 
bound to taint the milk and reduce its quality. 

It has been found that the cleaning or rinsing" of the 
milkcans with boiling water, just before milking, re- 
duces the number of bacteria in milk to a remarkable 
degree. 

Milkcans must not be stored in stables, dirty barn- 
yards, near manure piles or other unhygienical places. 
Before filling, the milker should convince himself that 
they are clean inside and that no snails, etc., have en- 
tered. 



44 



CHAPTER IV. 



The Production of Cream 

Dairymen who separate the milk, produced on 
their farms and ship the cream to a creamery, should ob- 
serve strictly all the rules, laid down in the preceding 
chapter for the production of clean milk. 

Cream contains the most valuable part of the milk 
and should therefore be handled with the greatest care. 
Where cream is often graded at its delivery at the 
creamer}' and paid for according to the grade, the 
greater care given to it is amply rewarded by the higher 
returns for the better qualities. 

Cream Separators 

Several types of highly perfected cream separators 
are now on the market. Dairymen desiring to buy a 
cream separator may obtain ample information about the 
best type for the local conditions from neighbors, farm 
advisers, etc. 

By carefully following the instructions sent by the 
makers with every machine that is shipped, it is not too 
difficult to become familiar with the handling of them. 
If necessary, some practice may be gained by attending 
the separation of milk at a farm in the neighborhood, 
or at a dairy school. 



Separating of Milk 

Connected with the separating- of milk there are 
two matters which have a great influence on the quality 
of the cream and should therefore have the special at- 
tention of the dairyman. They are : 

1st. The milk must be separated immediately after 
milking, and 

2nd. The cream must be cooled at once, after sepa- 

45 



rating', to a temperature as near to 50 degrees Fahren- 
heit as is possible. 

Directly after milking the milk has the right tem- 
perature for the separating process, viz : 90 to 95 degrees 
Fahrenheit. If worked at that temperature very little 
butterfat will go into the skimmilk, and a concentrated 
cream of about 40 per cent of butterfat may be pro- 
duced without difficulty. 

If the milk is allowed to stand any length of time 
between milking and separating it will cool more or less, 
in accordance with the temperature of the air at the 
place where it stands. More butterfat will pass into the 
skimmilk and the cream will be thinner; which means 
an unnecessary loss of skimmilk for the dairyman. 

The cooling of the cream should be done immediately 
after separating for the same reasons which make cool- 
ing of the milk desirable directly after milking. (See 
page 37.) 

A very practical illustration for separating and 
cooling is shown on page 47. 

The cream, after leaving the separator, flows over a 
conical, closed-in cooler. The process is almost instanta- 
neous and assures the greatest efficiency. 

The cooling water should be taken direct from the 
well as described on page 39. 

If no cold water is available, ice may be used for the 
cooling of cream. The ice is either placed inside the 
cooler or the cream, after separation, put into a can and 
the can in a vat containing water and ice. 



Tank-cooling of Cream 

Tank-cooling is still more undesirable for cream than 
it is for milk. The greater thickness of the cream makes 
very frequent stirring necessary before a good result may 
be attained. Even under the most favorable conditions 
tank-cooling is so much less efficient that the installation 

46 




The Ideal Sanitary Cream Cooler 

Courtesy of the De Laval Dairy Supply Co. 



The above Illustration shows a De Laval Hand Separator 
and conical enclosed Cream Cooler and Stand. 

The Cooler is so constructed that it can be placed under 
the cream-spout of the smallest size Separator and still be 
high enough to deliver by gravity into a 5 or 10 gallon can. 

It is strictly sanitary in every particular, in that the 
cream is at no time exposed to the air and as a consequence 
will not absorb bad odors or be contaminated with dust that 
may be floating in the air. 

"The stand is readily adjustable to any height, conse- 
quently it can be used in connection with any make or size 
Separator. 



of a cream-cooler seems to be inseparable from that of a 
separator. The outlay of capital is soon recovered by the 
greater income caused by the greater returns of the bet- 
ter cream. 

If the cream is not shipped at once after cooling the 
Can should be placed in cold water or at a cool place in 
the milkhouse. 

The lid should be put loosely on the can, allowing 
air circulation, but preventing- the entrance of snails, 
mice, etc., and also of flies and falling bacteria. 

Cream should be sent to the creamery as often as is 
practicable. Even the best handled cream loses its de- 
licious flavor if it is kept too long, even at a low tem- 
perature. 



Cleaning the Separator and the Milking Tools 

The separator and all the milking tools should be 
thoroughly cleaned with hot water and soda ami rinsed 
with hot water, after each milking. 

Numerous bacteria are separated out with the milk 
sediment and remain in the separator. If left there dur- 
ing the night they may reproduce and infect the morn- 
ing milk and cream. 

After cleaning, the parts of the separator and the 
tools should be kept in a dust-free place in the milk-house. 
A shelf of lath work answers the purpose very well. 

The floor and the walls of the milk-house have to 
be cleaned daily and thoroughly. Water and soda to 
which a little lime has been added will make cleaning easy 
and keep everything fresh and hygienical. 




48 



CHAPTER V. 



Undesirable Fermentations 

With good management of the milk and cream, the 
dairyman will have little to fear from undesirable fer- 
mentations and his losses from this cause will be insig- 
nificant. 

The rejection of milk by the creameryman on ac- 
count of abnormality 3 is almost invariably the result of 
non-observance by the producer or his helpers, of one or 
more of the rules governing the production of clean 
milk. 



Sour Milk 

The lactic acid fermentation or the souring of milk 
is not, properly speaking, an undesirable fermentation ; 
it is undesirable only when the souring- takes place be- 
fore the milk has been delivered to the creamery, and is 
one of the principal causes for rejection. On farms 
where the milk is produced with care and cooled near to 
50 degrees Fahrenheit, immediately after milking", and 
shipped in due time, no untimely souring will occur, even 
when the milk is transported a considerable distance in 
warm weather. 



Bitter Milk 

When milk is kept at a temperature lower than 50 
degrees Fahrenheit during a long time, the milk some- 
times gets a bitter taste, caused by fermentation. The 
taste is very disagreeable and makes the milk unfit for 
use. The trouble may also be found in milk of cows 
very far advanced in lactation, or in stripper's-milk. 

The bacteria causing the bitter taste grow at a 
lower temperature than the lactic acid bacteria. Lactic 
acid bacteria, under normal development, prevent the 

40 



growth of hitter milk bacteria. At temperatures at 
which the lactic acid bacteria cease to grow normally, 
the defect develops very rapidly. 

For this reason milk which has a tendency to bitter 
fermentation should not be cooled to temperatures lower 
than 50 degrees. 

Prompt shipment after milking and cooling, the 
drying of cows old in milk, and careful examination of 
stripper's milk are the remedies for this trouble. 



Fishy or Oily Milk 

Milk, and especially cream, which is held over a 
long time before shipment, occasionally acquires a very 
disagreeable taste and odor, reminding- one of fish-oil. 
Such milk is termed "oily" or "fishy." The milk is unfit 
for creamery purposes and only inferior butter can be 
made of the cream. 

Cleanliness and prompt shipment to the creamery 
after milking and cooling, as in the case of bitter milk, 
is the remedy. 



Gassy Fermentation 

This trouble is caused by bacteria which, when in 
the milk, cause practically all the milk-products -to be of 
inferior and unreliable quality. The trouble is usually de- 
tected after the milk has been worked and is for this 
reason very dangerous and detrimental. 

The bacteria are found in immense numbers in filth 
and dung. Their appearance in the milk is a sign of 
gross neglect of the rules for clean milk production. 
The strictest cleanliness is the only remedy for this evil. 



Slimy or Ropy Milk 

Slimy milk does not show abnormal immediately 

after milking. The trouble develops later and the milk 

50 



1 

I 

I 

becomes very viscous; it may be strung out in long rope- 
like threads. The sliminess of milk is due to bacteria 
which are found in the water that is used for cooling 
and cleaning, in the air of the stables and in the dust. 

The trouble may easily be carried from one farm 
to another. Great care should therefore be taken that 
no pails and milkcans that have been used in the produc- 
tion and transport of slimy milk get to another, not in 
t'ected farm. 

Slimy milk does not become sour, it cannot be sepa- 
rated and clabbers when boiled; it is unfit for creamery 
purposes, except perhaps for cheese making - . 

Where the trouble appears the strictest cleanliness 
should be practiced. All the milk-tools, milkcans, the 
clothing of the milkers, must be thoroughly cleaned and 
washed in boiling water. Hot water and soda with a 
little lime added to it will prove an efficient remedy. The 
rinsing must always be done with boiling hot water. 
I nder no conditions should cold water be used. 

If tank-cooling is practiced, the tank must be daily 
cleaned with soda and lime and some formaldehyde 
added to the cooling water. 

Whitewashing the stables and the milkhouse is 
str< mgly recommended. 

Garget and Inflammation of the Udder 

Milk produced by cows that suffer from these dis- 
eases contains a great many undesirable bacteria, often 
a long time after apparent recovery and should not be 
sent to the creamery before the cows are cured. 



Other Milk Defects 

Bloody Milk. Bloody milk is a regular apparition 
in creameries, particularly at the time when the cows 
treshen. Colostrum-milk often contains a considerable 
quantity of blood. Milk may also become bloody by in- 
jury to one or more of the quarters of the udder, by 

51 



the bursting of a blood vessel in the udPder, or by un- 
skilled use of a milking-machine. 

Milk which shows signs of being' bloody is not fit 
for the manufacture of high grade products and shoulcl 
not be shipped to a creamery- 



Salty Milk 

( See page 36 ) 

Several other milk defects have been experienced 
but their appearance is so infrequent that a discussion 
does not seem necessarw 




CHAPTER VI. 

Fermentation- Test 

If a dairyman receives complaints about the clean- 
liness of the milk, and of defects therein, he will at once 
look into the matter and make sure that all the rules for 
clean milk production are observed. If he cannot de- 
tect the cause of the trouble, the fermentation-test should 
be applied to the milk of each cow. This test is too com- 
plicated and delicate to be made by the average farmer 
and the help of a competent man from the creamery, 
a milk-testing association or a veterinarian should be 
acquired. 

The fermentation-test is made in the following 
manner : 

A small quantity of the milk of each cow is put into 
a sterilized test tube and subjected to a heat of 98 to 100 
degrees Fahrenheit for the duration of 12 continuous 
hours. This temperature is the most favorable for the 
greater number of the bacteria that cause defective milk 
and consequently provokes a very active development of 
the same. 

After 12 hours the milk is examined and the names 
of the cows giving faulty milk noted. The milk of these 
cows is not sent to the creamery until a further test has 
proven it to he normal. 

The results of the fermentation-test enable the 
dairyman to form conclusions about the efficiency and 
the sanitary condition of his business. 

When all the tests show a same abnormality, he 
knows that there is a general cause, which may origi- 
nate in : 

1st. Mouldy and putrified feedstuff. 

2])d. Impure water for drinking and the cleaning 
of the milking tools. 



3rd. Badly ventilated stables and wrong- system of 
ventilation. 

4th. Dirty stables and yards and insufficient clean- 
ing of the cows, udders and hands. 

5th. The tubes and teatcups of the milking-ma- 
chine, if in use, are not clean. 

6th. The test-glasses have not been sterilized. 

When only a few tests are abnormal, the cause may 
be found with the individual cows and may be: 

7th. Carelessness of an individual milker, if all the 
defective tests originate from cows milked by the same 
person. 

8th. The cows in question may be in heat. 

9th. The cows may have garget in one or more 
quarters. 

10th. They may be otherwise diseased. 

11th. The milk may contain colostrum-milk, or 

12th. The cows in question may be too far ad- 
vanced in lactation. 

The fermentation-test may be very helpful in de- 
tecting diseases in cows in time for successful treatment, 
especially those of the udder. 



Summary and Conclusions: 

From the above results that the business of dairying 
can only be carried out successfully by those who are 
willing to go to the trouble of looking after a number 
of details, and to see that the rules governing the pro- 
duction of clean milk are once and forever enforced. 

Such enforcement need not necessarily lead to disa- 
greement with the farmhands. It is more a question of 
tact than of authority. 

The fact that many dairymen produce regularly 
clean milk, proves that such may be done with no unrea- 
sonable amount of work, trouble and expense. 

The education of the milkers may be of great as- 
54 



sistance and the dairymen should never omit an opportu- 
nity to give them literature dealing with the matter. 

The basic principles of agriculture and dairy-hy- 
gienics should be taught in all country schools. 

A system of payment for the milk should be ac- 
cepted and made compulsory, whereby the price of the 
milk would be fixed in accordance with its contents in 
butterfat and other solids, and the hygienic properties 
thereof. A general progress in the cleanliness of the 
industrial milk may only be expected if the extra labor 
connected with the production of clean milk is rewarded 
by the receipt of a higher price for clean milk than for 
unclean. 

The waste and losses resulting from the unsanitary 
production of large quantities of industrial milk are all 
the more regretable where the international food situa- 
tion presses for the greatest economy in the production, 
as well in quality as in quantity. 

The production of clean industrial milk is a public 
interest. Where private enterprise has not been able to 
bring about a satisfactory progress in the methods of 
production, it seems logical and reasonable that measures 
should be taken by the legislature that will encourage 
the producers to greater efficiency. 

Although, by scientific methods of manufacture we 
are able to correct many defects in milk, it must be well 
understood by producers that a clean milk is the basis 
for high class products. Where we may confidently look 
it >rward to science for further improvements in methods 
this may not divert our attention from the great possi- 
bilities of progress on the farm. 



'Plie End. 



LIBRARY OF CONGRESS 



OOOOfi^Tflb? 



EUREKA PRINTING COMPANY 
EUREKA. CALIFORNIA 



